April 20th Earth Day Extravaganza 

On April 20th at 12:30pm we will be celebrating Earth Day by making lettuce wraps using lettuce harvested from the ETC Garden. 

After our meeting/wrap making we will be attending the 10 year Anniversary of the ETC Building at 3:30pm. It will be a fun event to attend with amazing photos from the Lexicon of Sustainability Project. 

Thank you for joining us last week; it was a fun and informational meeting. Keala brought delicious oranges from her tree in Healdsburg and while we ate, everyone received a piece of paper that had a question or fact about food on it. Each person read their fact/question aloud to the group and we discussed how food effects the environment and ways to be more sustainable when choosing which foods to eat.

There will be no meeting on March 23rd but when we return from spring break we will meet in the garden Friday April 6^th!

Thank you to everyone who joined us today for this semester’s first Slow Food club luncheon. We made a lovely Vietnamese cabbage salad with purple cabbage that was harvested from the ETC garden. Here is the recipe for anyone interested in making the salad at home.

We will meet again next Friday, Feb. 24^th, at 12pm at the picnic tables in the ETC garden.

                                          INGREDIENTS

1. 1 tablespoons sugar
2. 1 tablespoon soy sauce
3. 1 teaspoon plus Asian fish sauce (Optional)
4. 3 tablespoons fresh lime juice, plus lime wedges for serving
5. 1 1/2 tablespoons distilled white vinegar (or apple cider vin.)
6. 1 tablespoon water
7. 1 teaspoon ginger grated
8. 1 small garlic clove, minced
9. 1/4 cup olive oil
10. 2 large shallots, thinly sliced
11. Salt
12. 4 cups finely shredded green cabbage (from 1/2 small head)
13. 1/4 cup coarsley chopped green onions 
14. 1/4 cup coarsely chopped cilantro
15. 1/4 cup coarsely chopped mint
16. toasted sesame seeds
17. toasted almonds

Wrap-up of National Food Day

On Monday, October 24th, the SSU Slow Food Club participated in National Food Day by celebrating with local ingredients from the beautiful Sonoma State Environmental Technology Center Garden. Students, faculty, and staff came out to enjoy a lunch of creamy goat cheese polenta served with kale and chard harvested from the ETC Garden moments before being sauteed with caramelized onions and garlic.

We all gathered around an electric stove, smelling the tantalizing aromas from the wilting greens, which sparked the imaginations of our salivating taste buds, eagerly anticipating the lunch cooked by Ivan Redus, a local cook who works at Shimo in Healdsburg. Amongst the chatter between students, faculty and staff alike, there was a certain sense of solidarity, which was reflective of a nationally organized event taking shape in grassroots movements across the country. It felt empowering even on a scale as small as our event to be a part of a movement that was being cooked up across the U.S. These meals brought together Americans from a multitude of backgrounds- from students and teachers to health professionals and chefs, all who were present at our event. The premise of Food Day is to demand healthy, affordable food produced in a sustainable, humane way. It is a right that we all deserve, but it is one that needs to be actively pursued and fought for. As individuals, our collective diets make up the food system, so if we conscientiously ascribe to a food philosophy that we envision America adopting, we will gradually make this a reality.
By making a scrumptious local and organic meal together, we are on course to eating our way to changes in America’s food system. Moreover, we signed a petition to our Members of Congress to support the Eat Real agenda of Food Day:

1. Reduce diet-related disease by promoting safe, healthy foods

2. Support sustainable farms and limit subsidies to big agribusiness

3. Expand access to food and alleviate hunger

4. Protect the environment and animals by reforming factory farms

5. Promote health by curbing junk-food marketing to kids

6. Support fair working conditions for food and farm workers

October 24th 2011 Fall Harvest Lunch

Sonoma State Farm Stand Now Operational

This year slow food was able to work with Sonoma State dining services and get a farm stand on campus. The Farm stand happens once a week on Wednesday from around 11:30am to 2:30pm in front of the Stevenson stairs. The stand offers local fruits and vegetables from around Sonoma county. Currently it is only selling fruits and vegetables, but hopefully not to far in the future it should have local eggs, breads and pastries. It has been a slow start but it is slowly growing.

Garden Work Day

Sunday June 6th

9.30a - 12p

Slow Food Plot in the garden by the ETC

Come out to the garden tomorrow if you're in town and willing to bear the heat.

This last week we were able to get all the compost and make some messy looking beds. Tomorrow we are going to straighten them up and plant the rest of our starts. We will also work on the drip system to make sure it's ready to keep all of our delicious fruits and veggies watered.

Bring your sun hat, sunscreen, a snack and water. We'll bring the tools. :)

Fresh, a film by ana sofia joanes

FRESH - movie

free showing!

Wednesday, March 17th

7pm

Library 2nd Floor (media area)

Room 2015

"FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system"

http://www.freshthemovie.com/

Garden Work Day 2/26

First garden work day of the semester. Come out and join us as we will work on the Slow Food plot and enjoy great company!

Where: ETC Garden, Slow Food plot

When: Friday, Feb 26th 10am-12

*Hard rain cancels but not drizzle!*

Garden tools available, but remember to wear close-toed shoes and appropriate clothing in case of rain!

Looking forward to seeing you there!! Also, if you can't make it out this this one then no worries! We will have many other opportunities throughout the semester.

PS- many ENSP & Bio professors give credit for coming out to garden work days so remember to ask and receive some academic credit

Happy Holidays to All

Hello folks!

Hope you all are keeping warm with the colder weather and keeping dry with the rain coming in (Yay, it's about time!). The semester has come to an end and we thank you all for your continuous support and encouragement. We have some exciting activities already planned for spring semester so keep posted! We will be having movie nights, pot lucks, garden work days, general meetings, and other events in and around the community. As always, if you have any questions or would like to learn more about Slow Food SSU then feel free to e-mail us at: slowfoodssu@gmail.com.

Happy holidays- hope you all have fun, keep safe, and enjoy some really great food!

Free Movie Night!

FOOD, INC.

Thursday, Dec 3rd @ 7pm

Schultz 2015B (Second Floor Library, Multi-Media Area)

How much do we really know about the food we buy & serve to our families? Food, Inc. takes an in-depth look at America’s food system and its effect on our environment, health, economy & workers’ rights

General Meeting

SSU Slow Food General Meeting!

Nov. 12

7p.m.

SSU - Commons

Supporting Good, Clean, and Fair Food

Anyone and everyone is welcome to partake in the meeting.

This is a good way to get involved or just to learn what Slow Food is all about!

Thank you!

Thank you all those who came out to Good Eats & Music last Sunday!! Though the weather was not ideal, the company, food, and speakers were great. Thank you for participating and joining us to celebrate good food and great company!

Good Eats & Music update

*Devour a locally-sourced lunch* *Relax on a campus lawn*

*Enjoy music and distinguished speakers* *Meet new friends*

It's all happening at Good Eats & Music on October 11 at Sonoma State University!

Join us for a fun-filled afternoon on campus. You'll hear from guest speakers including CA Assembly Person Noreen Evans, Slow Food USA President Josh Viertel, Sonoma State University President Dr. Ruben Arminana, and author Mark Arax. Enjoy the musical entertainment of local bands *Open Market *and *Blue Shift*, and learn more about local Slow Food projects from volunteer leaders.

There are two ticket options:

Attend the entire afternoon (12-5pm) and pay $38 - students pay $25

or

Attend only entertainment and speakers (2-5pm) for just $5!

*Purchase your tickets today at: www.brownpapertickets.com/event/80256

If attending the lunch, please purchase tickets no later than October 5.

We hope to see you on October 11!

Good Eats & Music!

The Sonoma State University student-chapter of Slow Food USA will host a Slow Food regional event featuring speakers, a locally sourced lunch and live music on Sunday, October 11, 2009 from noon to 5 p.m. The event site is the campus “Pond” area.

The purpose of this event is to celebrate life’s greatest pleasures and necessities — good food, good music and great company.

In addition to great food, there is a great band scheduled to play during the wine and cheese mixer, along with the two bands playing after the luncheon: The Easy Leaves, Open Market, and Blue Shift. The event is open to the public and will include a wine and cheese mixer, a presentation of local Slow Food chapter projects, and the opportunity to hear from distinguished guest speakers: Josh Viertel, the Slow Food USA President, Dr. Ruben Arminana, Sonoma State’s President, and Mark Arax, Noted Author of “West of the West; Dreamers, Believers, Builders, and Killers in the Golden State”.

For more details and to purchase tickets please go to: www.brownpapertickets.com/event/80256.